There’s something so comforting about meatloaf, isn’t there? Growing up, it was a staple at our family dinners. My mom would make it every Sunday, filling the house with the warm, savory smell that would have us all rushing to the table. As a busy mom myself now, I’ve found a way to bring that same comforting dish to our family, but with a fun twist that the kids love—Bacon Cheeseburger Meatloaf Muffins!
These little muffins are not just adorable; they’re a hit at our dinner table. I remember the first time I made them. The kids walked into the kitchen, and their eyes lit up at the sight of those muffin tins filled with a cheesy, bacon-y delight. They couldn’t wait to dig in! It’s a recipe that turns the classic meatloaf into a fun, portable meal. Plus, it’s an easy way to sneak in some veggies without anyone noticing.
What I love most about this recipe is how adaptable it is. You can throw in any ingredients you have on hand, whether it’s shredded carrots or some chopped bell peppers. And the best part? They’re perfect for meal prep. You can make a big batch, store them, and have delicious lunches or quick dinners ready to go during the week. Trust me, once you try these, they’ll become a regular in your meal rotation. So, let’s get cooking!
How to Make Bacon Cheeseburger Meatloaf Muffins
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon, chopped
- 1/4 cup ketchup
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Directions
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
In a large mixing bowl, combine the ground beef, breadcrumbs, shredded cheese, bacon, ketchup, egg, Worcestershire sauce, salt, pepper, and garlic powder.
Mix everything together until well combined, but be careful not to overmix as it can make the muffins tough.
Evenly divide the mixture into the muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 25-30 minutes, or until the meatloaf muffins are cooked through and have a nice golden color on top.
Allow them to cool for a few minutes before removing them from the tin. Enjoy warm, or store for later!
Storing Suggestion
These meatloaf muffins store beautifully in an airtight container in the fridge for up to four days. They also freeze well. Just make sure to let them cool completely before freezing them in a single layer, then transfer to a freezer bag for up to three months.
Cooking Tips
For extra flavor, consider adding some finely chopped onions or bell peppers to the meat mixture. You can also use ground turkey or chicken as a leaner option. If you want a bit of heat, add some diced jalapeños or a dash of hot sauce to the mix.
Serving Suggestions
These muffins pair wonderfully with a simple side salad or steamed vegetables for a well-rounded meal. You could also serve them with extra ketchup or a homemade barbecue sauce for dipping. A cold glass of lemonade or iced tea complements the meal perfectly!
Ingredient Substitutions
If you’re out of breadcrumbs, crushed crackers or oatmeal can be great substitutes. For a gluten-free option, use gluten-free breadcrumbs. If you don’t have cheddar cheese on hand, feel free to use mozzarella or any cheese you prefer!
Seasonal Variations
In the spring and summer, you could add some finely chopped zucchini or carrots to the mixture for a fresh twist. During fall, consider adding pumpkin puree for moisture and a hint of sweetness. In winter, try incorporating some cooked mushrooms for added earthiness.
Allergen Information
This recipe contains common allergens like gluten (from breadcrumbs) and dairy (from cheese). For gluten-free options, use gluten-free breadcrumbs. To make it dairy-free, simply omit the cheese or use a dairy-free alternative.
FAQ
Can I make these muffins ahead of time?
Absolutely! You can prepare the mixture and store it in the fridge for up to a day before baking. You can also bake them ahead and reheat them for a quick meal during the week.
How do I know when the muffins are done?
The muffins are done when they reach an internal temperature of 160°F (70°C) or when the juices run clear. They should also have a slight golden brown color on top.
Can I customize the toppings?
Yes! Feel free to add your favorite toppings, like a slice of cheese on top during the last few minutes of baking, or even some crispy fried onions for extra crunch.
What can I serve with these muffins?
These muffins pair well with a side salad, steamed vegetables, or even some sweet potato fries for a fun twist. For a heartier meal, consider serving them with mashed potatoes.
Can I freeze leftover muffins?
Yes, these muffins freeze very well! Just make sure to let them cool completely before placing them in an airtight container or freezer bag. They can be stored in the freezer for up to three months.
What’s the best way to reheat them?
The best way to reheat the muffins is to pop them in the microwave for about 30 seconds or until warmed through. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes for a crispy texture.
Bacon Cheeseburger Meatloaf Muffins
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup cheddar cheese, shredded
- 1/2 cup bacon, cooked and chopped
- 1 tablespoon ketchup
- 1 tablespoon mustard
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, combine ground beef, breadcrumbs, egg, cheese, bacon, ketchup, mustard, salt, and pepper. Mix until well combined.
- Scoop the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 25 minutes or until cooked through and slightly browned on top.
- Allow to cool for a few minutes before removing from the tin. Serve warm.
